Korean Beef Skewers Recipe
Grilled beef tenderloin marinated with soy and ginger finished with Korean BBQ sauce.
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Ingredients
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Beef & Marinade
Korean BBQ Glaze
Skewers & Garnish
Method
Beef & Marinade
Prepare beef
Trim excess fat from the beef tenderloin and cut into 1-inch cubes for even cooking. Pat dry with paper towels.
Make marinade
In a bowl, combine 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 tablespoon brown sugar, 1 teaspoon gochujang, and 1/2 teaspoon black pepper. Whisk until sugar dissolves and gochujang is incorporated.
Marinate beef
Place the beef cubes in a resealable bag or shallow dish, pour the marinade over the beef, massaging to coat well. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours (longer will intensify flavor).
Korean BBQ Glaze
Combine glaze ingredients
In a small saucepan, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin (or rice wine), 1 tablespoon gochujang, 1 teaspoon sesame oil, 1 minced garlic clove, 1/2 teaspoon grated ginger, and 2 tablespoons water. Stir to combine.
Thicken glaze
Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Bring the saucepan mixture to a gentle simmer over medium-low heat, then whisk in the cornstarch slurry. Cook 1–2 minutes until slightly thickened and glossy. Remove from heat and let cool to room temperature.
Skewers & Grill
Prepare skewers
If using bamboo skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated beef cubes onto skewers, leaving small spaces between pieces so heat circulates. Lightly brush or rub each skewer with 1 teaspoon vegetable oil and sprinkle with 1/2 teaspoon salt total, dividing evenly among skewers.
Preheat grill
Preheat an outdoor grill or grill pan to medium-high heat (about 425–450°F / 220–230°C). Oil the grates lightly to prevent sticking.
Grill skewers
Place skewers on the hot grill. Cook 2–3 minutes per side, turning every 2–3 minutes, for a total of about 6–8 minutes, until exterior is caramelized and internal temperature reaches 130–135°F for medium-rare or 140°F for medium. During the last 1–2 minutes of cooking, brush each side of the skewers with the prepared Korean BBQ glaze and allow it to set and slightly char.
Garnish and serve
Sprinkle with 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds. Serve immediately with extra glaze on the side if desired.